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Hatahatazushi/Shirohatazushi (Japanese sandfish stuffed with soy pulp) ｜ Our Regional Cuisines

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  • Tottori Prefecture

    Hatahatazushi/Shirohatazushi (Japanese sandfish stuffed with soy pulp)

Hatahatazushi/Shirohatazushi (Japanese sandfish stuffed with soy pulp)

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  • Main lore areas

    Karo Region

  • Main ingredients used

    Hatahata (=Japanese sandfish), Soy pulp

  • History/origin/related events

    In the Karo district of Tottori Prefecture, where there is a landing port for "Hatahata", there is Karo Shrine on a hill with a panoramic view of the Sea of Japan. Every two years, at the end of April, the Karo Shrine ”Hoenya Festival,” designated as the intangible folk cultural heritage of the prefecture, takes place. The festival features armored warriors, a parade of child "Daimyos (=feudal lords)," and a unique and lively ”Kirin Jishi Mai(=Kirin lion dance)" that parades through the town, attracting numerous spectators. Furthermore, the most attractive part of the festival is the parade of portable shrines called "Hoenya" on the sea to thank the local people for a good catch of fish. "Hatahatazushi", locally called "Shirohatazushi," has been served at the "Hoenya Festival" as a delicacy.
    "Hatahata" inhabit the coastal areas of the Sea of Japan from Hokkaido to Yamaguchi Prefecture, and the Hatahata caught in Tottori Prefecture are at their best during the spring when ”Hoenya Festival," takes place. Although they are caught offshore in the San'in region without eggs, they are rich in flavor with a melting texture. Despite being called "zushi(=sushi)," it does not use rice but is instead stuffed with "Okara(=soypulp)" , providing a healthy and unique texture.

  • Opportunities and times of eating habits

    It can be purchased at Tottori Port's seafood market and other places. ”Hatahatazushi” made in each household is variously arranged, using white sesame seeds instead of hemp seeds and adding red pickled ginger and wasabi. The tangy flavor of Japanese sandfish and the addition of "Okara" stimulate the appetite.

  • How to eat

    Clean Japanese sandfish by cutting them along the back with the heads attached, removing the internal organs, and washing them in saltwater. Sprinkle salt over them, let them rest overnight to firm up. Rinse briefly and marinate in a mixture of vinegar for another night. In a well-heated frying pan, sauté "Okara" in small amounts until it becomes fluffy and the moisture evaporates. Also, sauté hemp seeds. Season the sautéed okara with condiments, add the hemp seeds, and mix well. Once cooled, stuff Japanese sandfish's bellies with the mixture and let it marinate for 2-3 days. Cut into bite-sized pieces and enjoy with a touch of soy sauce.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In the San'in region, Japanes sandfis with rich fat content are in season from March to May. However, in the Tohoku region along the Sea of Japan, a distinctive feature is the value placed on females with roe, in season from November to January. Efforts have been made to promote the deliciousness of "Hatahata" in Tokyo, and a joint event by Tottori and Akita Prefectures was held. At Tottori's booth, "Hatahatazushi" was served and well-received by visitors.

RECIPE

Ingredients (30)

  • Hatahata (=Japanese sandfish) 30 (small-sized ones)
  • Salt 20～30g
  • Okara(=soy pulp) 500g
  • Oil A little
  • Salt A little
  • [Seasonings A (Awase-zu(sweet and sour dressing))] Gohai-zu(soy and vinegar dressing) 100ml
  • [Seasonings A (Awase-zu(sweet and sour dressing))] Water 400ml
  • [Seasonings A (Awase-zu(sweet and sour dressing))] Sugar 100g
  • [Seasonings B] Sugar 50g
  • [Seasonings B] Gohai-zu(soy and vinegar dressing) 20ml
  • [Seasonings B] Sesame Oil As needed
  • Hemp seed As needed
  • Red pickled ginger As needed

How to cook

  • 1. "Hatahata" should be gutted while keeping the head attached, then opened along the back, cleaned thoroughly in saltwater, and drained on a colander (with the belly facing down).

  • 2. Sprinkle salt over "hatahata" and let it rest overnight to firm up the texture.

  • 3. After quickly rinsing, soak in seasoning A overnight.

  • 4. After heating the frying pan well, add oil and stir-fry soy pulp in small portions until it becomes fluffy, ensuring the moisture is evaporated. At this stage, add a pinch of salt to season.

  • 5. Toast hemp seeds as doing so for sesame seeds.

  • 6. Season the sautéed soy pulp with seasoning B, and add the hemp seeds

  • 7. Stuff the cooled soy pulp between the drained flesh of the "hatahata."

  • 8. With the remaining soy pulp, densely pack the "hatahata" from step 7 in a container and let them marinate for 2 to 3 days.

  • 9. Cut into bite-sized pieces for easy consumption, arrange on a plate so that the appearance of the "hatahata" is visible, and top with red pickled ginger.

provider : Food Capital Tottori Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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